930 vanilla cake recipes

Ring-shaped orange juice cookies topped with candied cherries or almonds. Delicate bracelet cookies made with oil instead of butter. Dairy-free and freezer-friendly.

Peanut butter cookies rolled in sugar with a chocolate piece pressed into the center mid-bake. Chewy, nutty, and studded with melty chocolate.

Fudge Bundt cake made with cocoa powder and buttermilk for a deeply chocolatey, moist crumb. Simple one-bowl method, dusted with powdered sugar for an elegant no-fuss finish.

Orange butter cakes are petite tartlet-tin cakes perfumed with Grand Marnier and candied orange peel, then dipped in orange liqueur glaze. Elegant 36-cake batch for gifts or a holiday tray.

Texas-shaped peanut butter star cookies with peanut halves at the points and melted chocolate writing on top. A Country Living roll-out cookie for Lone Star themed parties.

Malted milk cookies fold chopped malted milk balls and unsweetened chocolate into a brown-sugar drop cookie for a chocolate cookie with crunchy candy pockets. A diner-style malt shop treat.

Maple pecan balls are buttery brown sugar cookies infused with maple extract and rolled around chopped pecans, each topped with a toasted pecan half. Tender, nutty, and built for holiday tins.

Rich devil's food layer cake: a deeply dark, old-fashioned two-layer chocolate cake made with melted unsweetened chocolate, brown sugar, and buttermilk-style milk. The birthday cake blueprint.

Blueberry crunch cake bakes a buttermilk cornmeal cake under a crown of fresh blueberries with a cinnamon-sugar crackle on top. Lighter than coffee cake, sweeter than cornbread. The Southern morning cake that disappears fast.

Pineapple upside-down cake with a butterscotch brown sugar base, pineapple rings, and maraschino cherries baked in a round pan. Served warm with whipped cream.

Childhood PB&J turned into a two-layer peanut butter cake filled with more peanut butter and red jelly, topped with fluffy seven-minute frosting. Nostalgic birthday cake for grown-ups.

Peach tres leches cake soaked in three milks and peach schnapps, topped with star anise and cinnamon poached peaches, vanilla whipped cream, and crispy meringue strips.

Soft drop cookies loaded with shredded apples, dried cranberries, and multi-grain cereal. Rye flour adds earthy depth, while pumpkin pie spice brings warmth to every chewy bite.

Lemon poppy seed muffins made with fat-free sour cream, egg substitute, and a third cup of fresh lemon juice. Sugar-dusted tops, tender crumb, lighter take.

Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.

Orange-Banana Bundt Cake with fresh orange zest, mashed bananas, sour cream, and a coconut-lined pan for a tropical twist on banana cake. Food processor method.